Roasted stone fruits with vanilla

Wednesday November 13, 2013

RoastedStoneFruitsHere is a beautiful dessert or breakfast made with apricots, peaches and nectarines. Simple and delicious. And a perfect way to kick off the beginning of summer fruit season! Recipe is from BBC Good Food, by Barney Desmazery.

175g golden caster sugar (or an alternative such as coconut sugar, rapadura, raw honey, rice malt syrup, pure maple syrup or coconut nectar)
1 vanilla pod split in two
5 cardamom pods (you might like to grind these separately)
zest and juice of 1 lime
6 apricots, halved & stoned
3 peaches, quartered & stoned
3 nectarines, quartered & stoned

1. Heat oven to 220 degrees celcius (fan forced). Tip the sugar, vanilla pod, cardamom, lime zest & juice into a food processor, then blitz until blended. Or you can mash together using a mortar & pestle.
Tip the fruit into a shallow baking dish, then toss in the sugar mixture.

2. Roast for 20 minutes (I’d check after 15), until the fruits have softened, but not collapsed, and the sugar and fruit juices have made a sticky sauce.

Serve with cream, ice cream or mascarpone cheese as a dessert, or with yoghurt for a delicious breakfast.